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ISBN
1 78242 246 3
Published
March 2015
Price
approx £150.00 / US$255.00 / €180.00
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Pervaporation, vapour permeation and membrane distillation: Principles and applications 
Basile, Figoli, Souhaimi
Pervaporation, vapour permeation and membrane distillation are three emerging membrane technologies which produce a vapour as the permeate. They are of increasing interest to academia and industry due... more...
Not yet published
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ISBN
1 78242 100 9
Published
October 2014
Price
approx £170.00 / US$290.00 / €205.00
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Electron beam pasteurization and complementary food processing technologies
Pillai, Shayanfar
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron be... more...
Not yet published
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ISBN
1 78242 015 0
Published
September 2014
Price
approx £220.00 / US$375.00 / €265.00
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Advances in fermented foods and beverages: Improving quality, technologies and health benefits
Holzapfel
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and be... more...
Not yet published
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ISBN
0 85709 513 7
Published
August 2013
Price
approx £190.00 / US$325.00 / €230.00
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Handbook of food powders: Processes and properties
Bhandari, Bansal, Zhang, Schuck
Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance ... more...
Not yet published
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ISBN
0 85709 503 X
Published
February 2013
Price
£140.00 / US$240.00 / €170.00
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Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG): Markets, materials and technologies 
Farmer
Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packagin... more...
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ISBN
1 84569 801 0
Published
December 2012
Price
£160.00 / US$270.00 / €190.00
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Robotics and automation in the food industry: Current and future technologies
Caldwell
The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and aut... more...
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ISBN
1 84569 665 4
Published
October 2012
Price
£170.00 / US$290.00 / €205.00
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Packaging technology: Fundamentals, materials and processes
Emblem, Emblem
Packaging is a complex and wide-ranging subject. Comprehensive in scope and authoritative in its coverage, Packaging technology provides the ideal introduction and reference for both students a... more...
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ISBN
0 85709 124 7
Published
October 2012
Price
£180.00 / US$305.00 / €215.00
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Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
Garti, McClements
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsul... more...
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ISBN
0 85709 085 2
Published
June 2012
Price
£190.00 / US$325.00 / €230.00
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Microbial decontamination in the food industry: Novel methods and applications
Demirci, Ngadi
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food i... more...
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ISBN
1 84569 751 0
Published
June 2012
Price
£180.00 / US$305.00 / €215.00
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Advances in meat, poultry and seafood packaging
Kerry
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both curre... more...
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ISBN
1 84569 739 1
Published
April 2012
Price
£155.00 / US$265.00 / €185.00
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Nanotechnology in the food, beverage and nutraceutical industries
Huang
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future a... more...
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ISBN
1 84569 809 6
Published
March 2012
Price
£155.00 / US$265.00 / €185.00
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Emerging food packaging technologies: Principles and practice
Yam, Lee
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies r... more...
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ISBN
1 84569 664 6
Published
November 2011
Price
£125.00 / US$210.00 / €150.00
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Extrusion problems solved: Food, pet food and feed
Riaz, Rokey
Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems so... more...
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ISBN
1 84569 675 1
Published
July 2011
Price
£135.00 / US$230.00 / €160.00
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Biaxial stretching of film: Principles and applications
DeMeuse
Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial str... more...
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ISBN
1 84569 738 3
Published
May 2011
Price
£175.00 / US$300.00 / €210.00
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Multifunctional and nanoreinforced polymers for food packaging
Lagarón
Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, ... more...
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ISBN
1 84569 551 8
Published
October 2010
Price
£170.00 / US$290.00 / €205.00
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Case studies in novel food processing technologies: Innovations in processing, packaging, and predictive modelling
Doona, Kustin, Feeherry
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and inter... more...
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ISBN
1 84569 645 X
Published
October 2010
Price
£175.00 / US$300.00 / €210.00
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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
Rizvi
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there ... more...
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ISBN
1 84569 746 4
Published
July 2010
Price
£120.00 / US$205.00 / €145.00
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Freeze-drying of pharmaceutical and food products
Hua, Liu, Zhang
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, r... more...
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ISBN
1 84569 420 1
Published
July 2009
Price
£160.00 / US$270.00 / €190.00
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Development of packaging and products for use in microwave ovens
Lorence, Pesheck
The efficient design of microwave food products and associated packaging materials for optimum food quality and safety requires knowledge of product dielectric properties and associated heating mechan... more...
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ISBN
1 84569 216 0
Published
June 2009
Price
£50.00 / US$85.00 / €60.00
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Food processing technology: Principles and practice (Third edition)
Fellows
‘… a well-written and authoritative review of food processing technology – the essential reference for food technologists and students alike.’ Food Trade Review (of a previous edition)
‘I... more...
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ISBN
1 84569 194 6
Published
July 2008
Price
£180.00 / US$305.00 / €215.00
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Environmentally compatible food packaging
Chiellini
Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their ... more...
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ISBN
1 84569 246 2
Published
June 2008
Price
£160.00 / US$270.00 / €190.00
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In-pack processed foods: Improving quality
Richardson
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book re... more...
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ISBN
1 84569 145 8
Published
January 2008
Price
£160.00 / US$270.00 / €190.00
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Delivery and controlled release of bioactives in foods and nutraceuticals
Garti
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled releas... more...
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ISBN
1 84569 058 3
Published
October 2007
Price
£160.00 / US$270.00 / €190.00
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Food preservation by pulsed electric fields: From research to application
Lelieveld, Notermans, De Haan
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This impo... more...
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ISBN
1 84569 132 6
Published
September 2007
Price
£145.00 / US$245.00 / €175.00
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Novel enzyme technology for food applications
Rastall
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can b... more...
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ISBN
1 84569 029 X
Published
December 2006
Price
£170.00 / US$290.00 / €205.00
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Chemical migration and food contact materials
Barnes, Sinclair, Watson
Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chem... more...
Usually dispatched within 24 hours
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ISBN
1 85573 964 X
Published
July 2005
Price
£155.00 / US$265.00 / €185.00
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The microwave processing of foods
Schubert, Regier
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent... more...
Usually dispatched within 24 hours
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ISBN
1 85573 730 2
Published
July 2004
Price
£175.00 / US$300.00 / €210.00
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Improving the thermal processing of foods
Richardson
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the saf... more...
Usually dispatched within 24 hours
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ISBN
1 85573 530 X
Published
October 2003
Price
£175.00 / US$300.00 / €210.00
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Food preservation techniques
Zeuthen, Bøgh-Sørensen
Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preserva... more...
Usually dispatched within 24 hours
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ISBN
1 85573 675 6
Published
June 2003
Price
£175.00 / US$300.00 / €210.00
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Novel food packaging techniques
Ahvenainen
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, ... more...
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ISBN
1 85573 547 4
Published
July 2002
Price
£150.00 / US$255.00 / €180.00
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Minimal processing technologies in the food industries
Ohlsson, Bengtsson
Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important rece... more...
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ISBN
1 85573 559 8
Published
June 2001
Price
£150.00 / US$255.00 / €180.00
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Extrusion cooking: Technologies and applications
Guy
Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control... more...
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ISBN
1 85573 556 3
Published
April 2001
Price
£165.00 / US$280.00 / €200.00
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Frying: Improving quality
Rossell
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its ... more...
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ISBN
1 85573 558 X
Published
April 2001
Price
£155.00 / US$265.00 / €185.00
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Thermal technologies in food processing
Richardson
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An ... more...
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ISBN
1 85573 394 3
Published
April 1998
Price
£145.00 / US$245.00 / €175.00
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Practical dehydration (Second edition)
Greensmith
Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In additio... more...
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ISBN
1 85573 823 6
Published
January 1998
Price
£170.00 / US$290.00 / €205.00
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High pressure food science, bioscience and chemistry
Isaacs
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of orig... more...
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ISBN
1 84569 594 1
Published
June 1997
Price
£50.00 / US$85.00 / €60.00
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Fundamentals of food processing and technology
Gould
This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an exc... more...
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ISBN
1 84569 603 4
Published
June 1996
Price
£375.00 / US$635.00 / €450.00
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A complete course in canning and related processes (3 Volume Set) (Thirteenth edition)
Downing
These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; broke... more...
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ISBN
1 84569 604 2
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 1: Fundamental information on canning (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
Usually dispatched within 24 hours
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ISBN
1 84569 605 0
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 2: Microbiology, packaging, HACCP and ingredients (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
Usually dispatched within 24 hours
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ISBN
1 84569 606 9
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 3: Processing procedures for canned food products (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
Usually dispatched within 24 hours
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ISBN
1 85573 359 5
Published
January 1996
Price
£145.00 / US$245.00 / €175.00
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Food irradiation: A reference guide
Wilkinson, Gould
Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive informatio... more...
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ISBN
1 85573 287 4
Published
January 1996
Price
£155.00 / US$265.00 / €185.00
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Separation processes in the food and biotechnology industries: Principles and applications
Grandison, Lewis
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation... more...
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ISBN
1 84569 602 6
Published
June 1995
Price
£100.00 / US$170.00 / €120.00
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Unit operations for the food industries
Gould
This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. “The changes in unit operations have produced a switch ... more...
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ISBN
1 85573 360 9
Published
January 1994
Price
£145.00 / US$245.00 / €175.00
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Food dehydration: A dictionary and guide
Brennan
This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of d... more...
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ISBN
1 85573 820 1
Published
January 1993
Price
£145.00 / US$245.00 / €175.00
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Encapsulation and controlled release
Karsa, Stephenson
Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience ... more...
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ISBN
1 85573 272 6
Published
January 1990
Price
£50.00 / US$85.00 / €60.00
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Physical properties of foods and food processing systems
Lewis
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most approp... more...
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